Abstract
Abstract The nutritional, functional and tasty components of three categories of Sufu, divided by strains in the culture phase, were comprehensively investigated in this study. The levels of isoflavones, γ-aminobutyric acid (GABA), phytosterols and soyasaponin were 0.58-2.20, 7.46-57.95, 0.73-2.72 and 10.89-23.35 mg/g dry matter (DM), respectively. Glu was the most abundant of the 17 detected free amino acids (FAAs), followed by Phe, Leu, Val and Asp. Additionally, potential tasty peptide profiles were typed by the segment of molecular weight (MW) < 300 Da, ranging from 79.22% ± 4.12% to 95.24% ± 2.93%. The complex taste impression based on the electronic tongue showed that the bitterness intensity was the highest, which was followed by saltiness and the umami intensity. To some extent, different Sufu categories can be distinguished according to the electronic tongue. The results provide a theoretical basis for improving the quality control and standardization of the manufacturing process.
Highlights
Sufu, douchi, soy sauce and bean sauce are known as four traditional fermented soybean appetizers in China
The variation in the moisture content was probably due to the differences in the gel network within the particles, which was influenced by different anions and its ionic strengths towards the water holding capacity of protein gels (Wilcox et al, 2012)
The results suggested that miso might prevent increased blood pressure in both epidemiology and animal experiments (Watanabe et al, 2006)
Summary
Douchi, soy sauce and bean sauce are known as four traditional fermented soybean appetizers in China. Thereinto, Sufu is a vegetal protein product that is superior to animal proteins and is called “Chinese cheese” because of its similarities to cheese in principle and production. Attributing to the pronounced nutritive value, delicious taste, distinctive flavor, rich variety and fine texture, Sufu has been widely consumed by the Chinese as an appetizer for centuries (Li et al, 2010). It has been estimated that the annual production of Sufu is over 300,000 tons in China alone and is becoming increasingly popular worldwide (Xia et al, 2014). Sufu cubes are immersed in dressing mixtures and MFS is the predominant type in China. Most Sufus are produced by a similar principle, which involves four main steps including preparation of tofu, preparation of pehtze, brine and ripening.
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